Rice Pudding with Apples and Salted Butter Caramel

Ingredients

• 100 g Short‑grain rice for dessert (short‑grain type, ideal for rice pudding)
• 500 ml Whole milk (Bring to a boil then let simmer)
• 100 ml Whole liquid cream (Added to the salted butter caramel)
• 1 Vanilla bean (Split, scrape the seeds and add to the milk)
• 60 g Unsalted butter (30 g for the apples, 30 g for the caramel)
• 50 g Brown sugar (demerara) (Caramelizes the apples)
• 80 g White sugar (Base of the salted butter caramel)
• 2 Pink Lady apples (Peeled and diced into 1 cm cubes)
• 1 pinch Sea salt (For the salted butter caramel)

Instructions

1. Par‑cook the rice

   Bring a large pot of water to a boil, add the short‑grain rice and cook for 3 to 4 minutes. Drain and set aside.

   Time: PT5M

2. Prepare the vanilla‑infused milk

   In the same pot, pour the milk, split the vanilla bean, scrape the seeds and add them to the milk. Bring gently to a simmer.

   Time: PT5M

3. Cook the rice pudding

   Stir the par‑cooked rice into the flavored milk, reduce heat to low and let simmer for 30 to 35 minutes, stirring occasionally until a creamy texture is achieved.

   Time: PT35M

4. Prepare the apples

   Peel the apples, cut into about 1 cm dice. Set aside.

   Time: PT10M

5. Caramelize the apples

   In a skillet, melt 30 g butter, add the apple dice and the brown sugar. Cook over medium heat, stirring until the apples are golden and lightly caramelized (about 8 minutes).

   Time: PT8M

6. Make the salted butter caramel

   In a small saucepan, melt 80 g white sugar with the remaining 30 g butter over medium heat. As soon as the mixture turns amber, remove from heat and add the liquid cream in two portions, whisking vigorously (watch out for splatters). Add a pinch of sea salt.

   Time: PT9M

7. Assemble the jars

   In each jar, place a tablespoon of salted butter caramel at the bottom, add a layer of creamy rice pudding, then distribute the caramelized apples. Finish with a drizzle of caramel if desired.

   Time: PT5M

8. Rest and serve

   Let the jars cool at room temperature for 10 minutes, then place in the refrigerator for at least 30 minutes before serving.

   Time: PT40M

Nutrition Facts

Calories

475

Protein

8 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Short‑grain rice for dessert: Arborio rice, Sushi rice
• Instead of Whole milk: Semi‑skimmed milk, Almond milk (for lactose‑free version)
• Instead of Whole liquid cream: Heavy cream, Soy cream
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Unsalted butter: Half‑salted butter, Margarine (for lactose‑free version)
• Instead of Brown sugar (demerara): White sugar, Whole cane sugar
• Instead of White sugar: Cane sugar
• Instead of Pink Lady apples: Golden, Granny Smith
• Instead of Sea salt: Fleur de sel

Equipment Needed

• Medium saucepan
• Small saucepan for the caramel
• Wooden spatula or silicone spoon
• Chef's knife
• Cutting board
• Measuring cups / kitchen scale
• Whisk (optional)
• Jars or small glasses (4 small)
• Ladle (optional)
• Cooking hob / stove

Critical Steps — Do Not Skip

• Par‑cook the rice without overcooking.
• Cook the rice pudding until a creamy texture is achieved without burning.
• Caramelize the apples without letting them burn.
• Make the salted butter caramel avoiding splatters and sugar burning.

Chef Tips from the Video

• Using a real vanilla bean gives a much richer aroma than extract.
• Choosing slightly acidic apples (Pink Lady, Granny Smith) balances the caramel's sugar.
• Stir the rice pudding with a wooden spatula to prevent it from sticking to the bottom.

Troubleshooting

Storage

Refrigerator: Keep the jars covered for 2 to 3 days.

Freezer: Not recommended; the rice may separate.

Room temperature: Do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Salted butter caramel can be prepared 2 days ahead and kept refrigerated.
• Rice pudding keeps chilled; gently reheat before assembling.